Friday, February 18, 2011

I saw this and got super excited... and the tried to debate whether or not to try to make them... given I have not the best luck with baking.But I did... and they are supah yummy, pretty intense prep process, but yummy.I have to be gross and sweet and say that I made these with the boy in mind, so Nick, if these suck, somehow it's your fault ;)

There is whipping cream in here... don't worry about it. I was making due...

Add the condensed milk, brown sugar, butter, syrup, and vanilla in a pot on the stove. Turn burner to medium and stir until the butter has melted and the sugar has dissolved.

Bring the mixture to a boil over medium-high heat and stir constantly until thickened. If you have a thermometer, you want the caramel to be around 220 degrees F. If you don’t, you want to stir until it begins to look like caramel (this took me FOREVER).When done, pour over the cooled shortbread, and let sit in fridge for 15-20 minutes.

Chocolate layerWhat you'll need:1 12 oz bag of chocolate chips

Melt chips over medium heat, stirring frequently as not to burn the wonderfulness that is chocolate.

Pour over the caramel and shortbread. Refrigerate overnight, to be safe that it sets all the way.